Thailand Crockpot Paleo Chicken Mie Sup #christmas #miesup

This Crockpot Paleo chicken noodle soup has a Thai spin! Use butternut squash noodles so that gluten and whole grains are perfect for cold nights and free!

I wish you
 were used in coconut curry soup or roasted acorn squash, soup to polish their slurpin 'skillz because there is a LOT of more soup recipes that come in your cozy-comfy-warm-food-loving-faces today.


  • 6 cups of Reduced-sodium chicken broth
  • 1 1/2 cups iris Celery
  • 1 1/2 cups sliced ​​carrots
  • 1/2 cup of diced onions
  • 2 teaspoons of chopped fresh garlic
  • 3 tablespoons of Paleo fish sauce
  • Fresh 2-inch ginger peeled
  • 2 lemon grass stalks each cut into three ** read the notes
  • 6 star aniseed pods do not eliminate - this is the key

Black pepper

  • 1 lb of thigh chicken trimmed from excess fat *
  • 1 tbsp Chinese 5 spices
  • 2 lbs small Butternut squash is peeled, remove seeds and spiralized with a knife B (about 4 Squash does not prepare or prepare more than 1 1/2 lbs) ***

Big half lime juice

  • 1 tsp Sriracha or according to taste
  • Finely slice the mint for decoration
  • Fine basil slices for decoration
  • Coriander for decoration


  1. Add all ingredients, to star anise, to 7 quart slow cookers and stir.
  2. Place the star aniseed pods in the tea ball and fill in additional ball tea with black pepper (no need to measure - just fill it.) Place them in a slow cooker.
  3. Pat dry chicken thighs and rub 5 Chinese spices all over them. Place it in a slow cooker.
  4. Cook until the chicken is tender, around 7-8 hours low.
  5. After the soup is done, stir the butternut squash noodles and cook for another 10-15 minutes, only until the noodles become soft. They cook quickly so they keep their eyes!
  6. Then, use a slotted spoon to remove the chicken onto the plate. Stir in lime juice and sriracha.
  7. Damage the chicken with 2 forks and stir it back into the slow cooker.
  8. Divide the soup between 4 balls, Decorate with a pinch of each potion and DEVOUR.

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